In a large mixing bowl, combine 4 cups of shredded napa cabbage, 2 cups of cooked shredded chicken, 1 cup of shredded carrots, and ½ cup of thinly sliced red onion. Add ½ cup of fresh mint, ¼ cup of fresh cilantro, and ½ cup of chopped roasted peanuts for that delightful crunch. Ensure all ingredients are evenly distributed for the perfect balance of flavors in your Vietnamese Chicken Salad.

In a separate small bowl, whisk together ¼ cup of fresh lime juice, 2 tablespoons of water, 1 tablespoon of honey, 2 tablespoons of fish sauce, and 1 tablespoon of chili garlic sauce until the mixture is smooth and well combined. The dressing should have a harmonious blend of tangy, sweet, and spicy flavors that elevate your salad's taste.

Just before serving, pour the dressing over the salad mixture in the large bowl. Toss everything together gently but thoroughly, ensuring all ingredients are evenly coated with the dressing.

For the best taste and texture, serve the salad immediately. However, if you're meal prepping, you can store the salad mix in an airtight container for up to 4-5 days in the fridge, keeping the dressing separate until you're ready to dig in.